Rabbit marinated with Modena vinegar and vegetables
- Peel the garlic, the shallots, the carrots and the cherry tomatoes previously scalded.
- Cut the courgette into thin slices with the skin on and scald.
Preparation of the marinade:
- Preparing the rabbit: remove the head (discard), remove the kidneys and the liver (set aside), separate the front and rear legs (bone all), finally, bone the two loins with the brisket (roll and tie separately).
- Flour lightly and fry in oil until golden, remove from the oil and set aside.
- In the same oil, place the garlic and the carrot, leave for 5 minutes and add Modena vinegar, water (or rabbit stock), salt, thyme, black peppercorns and bay leaf.
- Boil covered together for another 5 minutes, add the rabbit to the marinade and let it cook covered 30 minutes.
- It is best to prepare the dish 24 hours before consumption. Keep in the fridge.
- Remember that the cherry tomato and the courgette can’t be added to the marinade. These vegetables can be replaced by others depending on the season (broccoli, cauliflower, pickle...)
- Cut each loin into six slices, the legs into three pieces each and the shoulders in one piece.
- Place three pieces of rabbit on one side of the plate and the vegetables on the other side (the onion, garlic clove, a tomato and a slice of courgette, etc.).
- Pour over the sauce and decorate with the emulsified marinade, a sprig of thyme, a bay leaf and the black peppercorns.
Nutritional information (1 portion)
Fiber 6.65 g
Saturates 9.9 g
Monounsaturated fatty acids 48.88 g
Polyunsaturated fatty acids 6.27 g
Cholesterol 92.6 mg
Calcium 108.57 mg
Iron 3.79 mg
Zinc 2.8 mg
Vitamin A 700.44 ug
Vitamin C 45.64 g
Folic acid 69.7 ug
Salt (Sodium) 200.1 mg
Sugars 18.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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